Lamb with smoky pepper sauce

Name: Lamb with smoky pepper sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 medium potatoes (about 400g), cut into 2cm cubes; 4 tsp olive oil; 2 lamb leg steaks (about 220g in total); 2 jarred roasted red peppers, drained (about 140g); 50 g blanched almonds; ½ tbsp sherry or red wine vinegar; 1 clove/s garlic; 25 g pack flat leaf parsley, leaves picked, stalks finely chopped; 1 tsp smoked paprika

This punchy sauce is inspired by Spanish romesco and so delicious you’ll want to put it on everything. Make a double batch and freeze it for up to 3 months.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Plusresting

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2 medium potatoes (about 400g), cut into 2cm cubes
4 tsp olive oil
2 lamb leg steaks (about 220g in total)
2 jarred roasted red peppers, drained (about 140g)
50g blanched almonds
½ tbsp sherry or red wine vinegar
1 clove/s garlic
½ x 25g pack flat leaf parsley, leaves picked, stalks finely chopped
1 tsp smoked paprika

Preheat the oven to 200ºC, gas mark 6. Tip the potatoes onto a baking tray and toss with 2 tsp oil; season. Roast for 25-30 minutes, turning halfway, until golden and crisp.
Meanwhile, heat a large frying pan over a medium-high heat until very hot. Season the lamb with salt and drizzle over 1 tsp oil. Fry for 3-4 minutes, then flip onto the other side and cook for 3-4 minutes more, ensuring all surfaces are thoroughly cooked and nicely browned. Transfer to a plate and rest for 5-10 minutes.
Meanwhile, put one of the peppers in a small food processor with the almonds, vinegar, garlic, parsley stalks, paprika and remaining 1 tsp oil. Whizz to a chunky sauce, then season, adding more vinegar, if liked.
Slice the remaining pepper and tumble through the potatoes with the parsley leaves; season. Slice the lamb, put it on plates and drizzle with any resting juices. Serve with the potatoes and sauce.

Cook’s tip

Leftovers

Flat leaf parsley:

Make a quick gremolata with finely chopped parsley, a little crushed garlic, plus orange and lemon zest; season. Toss with a little olive oil, then scatter over grilled fish, steak or roasted veg to boost flavour.

Typical values per serving when made using specific products in recipe